After chilling the dough, we roll out each dough block to measure and cut shapes from classic croissant triangles, to danish squares, strips for BECs, and the works. While some pastries are rolled as is, others are carefully filled with pastry creams, cheese, meats, and other fillings. We implement difficult techniques such as bicolor for our pain au chocolat and specialty chocolate croissants, and cross lamination for our pain suisse. We have to work extremely quickly to make sure the pastries do not warm up while doing all we can to create uniform and intricate shapes. We take extra time to make sure we are utilizing every piece and scrap of precious dough we can.